1, and noodles. Melt the yeast with warm water, pour it into the flour, stir it into a big floccule without dry flour, and knead it into a smooth and soft dough. When kneading dough, you should add water bit by bit several times and stir it into a flocculent shape bit by bit so that the dough does not touch your hands.

2. Don't ferment the dough after it is smooth. Directly rub into long strips, flatten them and roll them into rectangular pieces. Sprinkle a layer of salt evenly, then brush with oil, then sprinkle with pepper powder, then sprinkle with diced carrots and chopped green onion. Fold in half from both sides to the middle, and then fold in half. Cut into strips about 4 cm wide, then pinch the two ends and gently stretch, and the flower roll blank is ready.

3. Fermentation. After the dough is mixed, it does not need to be fermented, and then it is fermented after it is made into a green body, so that the semi-finished product is small in size and fast in fermentation, the dough does not need to be kneaded and vented, and the semi-finished product does not need to be steamed again, which is simpler and faster and saves time. The method is suitable for steamed buns, steamed buns and various dough foods.